Rui shorshe recipe| mustard fish curry Bengali style

Todays post is about a common fish curry which we Bengalis cook up often in our kitchen with varietey of fishes like carps, Indian baramunda, Hilsa and others. They generally taste lovely with fresh water fishes. The aroma of mustard oil and dijon mustard paste add sharpness and zing to the final dish.

There is a funny myth in Bengali community that there is a relation between the shapness of a women’s words and the mustard paste she prepares by hand grinding those tiny black seeds with green chilies. The  sharper(quarelsome)   the words  of the woman , the sharper are the flavors of the mustard paste she prepares by hand. Traditionally and the best technique is to grind the mustard seeds on a stone but this technique has become obsolete and lost due to the unavailability of this equipment in urban areas and lack of time.

There is also a homemade sauce called kasundi which is prepared at home by combining mustard with raw mango very popular among the community. For reducing the sharpness ,if you don’t like a spicy dish ,one can use  a proportion poppy seeds which will adda nutty flavor to the gravy. At our home if one wants a thinner gravy we use a combination of black mustard seeds and yellow mustard seeds and after grinding ,strain the paste to remove the seed coatings which reduces sharpness of the spice. Making a paste of mustard seeds in mixer grinder is a challenge as due to non-uniform grinding the mixture often turns bitter.

Ingredients

• 4 to 5 pieces of carps
• 1/2 cup black mustard seeds
• 3 to 4 green chilies
• salt
• pinch of turmeric
• 1/4 cup mustard oil
• 1 tsp nigella seeds

Preparations

• Marinate the fish pieces with turmeric and salt
• Make mustard paste with salt and green chiles accorning to the video shown below.
• Heat the mustard oil to the smoking point
• fry the fish pieces till golden brown
• take out the fried fishes from the pan.
• Add nigella seeds and fry
• Add some split green chilies
• Make a mixture with mustard paste and water and turmeric.
• Add the mixture into the pan and simmer.
• Add salt and sugar as per taste.
• Add the fish pieces into the gravy and cover cook for 5 minutes.
• Sprinkle coriander leaves.
• Thicken the gravy as per your consistency.

Making of Bengali style mustard paste

Print

Rui shorshe recipe

Todays post is about a common fish curry which we Bengalis cook up often in our kitchen with varietey of fishes like carps, Indian baramunda, Hilsa and others. They generally taste lovely with fresh water fishes. The aroma of mustard oil and dijon mustard paste add sharpness and zing to the final dish.

Course Main Course

Cuisine Bengali, East Indian, Indian

Keyword bengali recipes, bong connection, fish lovers, fish recipes, seafood lovers

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4 persons

Ingredients

Ingredients

• 4 to 5 pieces of carps
• 1/2 cup black mustard seeds
• 3 to 4 green chilies
• salt
• pinch of turmeric
• 1/4 cup mustard oil
• 1 tsp nigella seeds

Instructions

Preparations

1. Marinate the fish pieces with turmeric and salt
2. Make mustard paste with salt and green chiles accorning to the video shown below.
3. Heat the mustard oil to the smoking point
4. fry the fish pieces till golden brown
5. take out the fried fishes from the pan.
6. Add nigella seeds and fry
7. Add some split green chilies
8. Make a mixture with mustard paste and water and turmeric.
9. Add the mixture into the pan and simmer.
10. Add salt and sugar as per taste.
11. Add the fish pieces into the gravy and cover cook for 5 minutes.
12. Sprinkle coriander leaves.
13. Thicken the gravy as per your consistency.
14. Making of Bengali style mustard paste

Recipe Video

Other recipes from the Web

Bengali fish curry with mustard paste